At Kookie Jars restaurant Mangio in Alipore, an all-day dining spread is being laid out between 4pm and 8pm. Confused as to why an all-day menu operates within fixed times? The idea is to allow diners to choose from a number of light or hearty bites from the breakfast, lunch and dinner menus during those in-between hours.

Be it scrambled eggs, a mezze platter or beer-battered Fish  Chips, these easy eats serve as a substitute for pakora cravings, and can also suffice as an early dinner. Late for lunch and appetites gone? Go for the thin crust pizza that is perfect to share. It is available in two sizes (six and 12 inches), with both vegetarian and non-vegetarian toppings. The whole wheat and no-cheese variations are perfect for weight-watchers. A selection of world cuisine — Italian, Japanese, Mexican, Thai, Malaysian and Arabic — will leave you spoilt for choice.

Head chef Pradyut Sarkar recommends the Japanese Wasabi Baked Potatoes and the Italian Veg Focaccia Sandwich. We want to give our customers high quality cafe food, and we have a method of integrating their favourites from feedback, says Sarkar. And as can only be expected from the Kookie Jar stable, desserts — molten chocolate cakes to caramelised cinnamon apple tarts — are served all day, every day.

The cafe has also introduced gourmet sundaes, in vanilla and strawberry. Conceptualised to involve the customer in an activity, if you choose the vanilla option, you can go wild with caramelised banana, cream chantilly, chocolate fudge and a big choco-chip cookie to top your ice cream. On your strawberry scoops, pile assorted nuts, pieces of marble cake, strawberry compote and cookies. If youd rather have a drink, try the Cucumber Butter Milk or Banana and Honey smoothie.

The plan, devised by Lovey Burman, was to offer customers a versatile menu that provides a selection ranging from healthy food to snacks to fillers, suited to what the customer wants, when he wants it. All this only till winter lasts. If were lucky, that means February.

On the menu: Delights from Crete in Greece, high on the health quotient. The platter includes Psari Plaki (baked fish served with cilantro rice), Bekti Souvlaki (grilled and skewered bekti served with skordalia dip), Garithes Me Feta Sto Fournos (shrimps in dill and feta cheese casserole with rice), Garithes Saganaki (prawn with feta cheese and tomato) and Souvlaki Hoirino (grilled cubes of pork served with fries, salad and tzatziki).